Spanish Rice with Avocado
Try this Spanish Rice with Avocado recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
spanish
chicken
chicken broth
butter
olive oil
garlic
onion
oregano
rice
side dish
summer
bold
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 tb olive oil
- 1 tb butter or margerine
- 1/4 ts salt
- 1/4 ts ground cumin
- 1/4 ts ground tumeric
- 1 sm avocado
- 1 sm onion finely chopped
- 1 c uncooked rice (i used
- 1 14.5-oz can chicken broth
- 1 clove garlic finely minced
- 1/4 ts dried oregano crushed
- Carbohydrate 34.9533454166237 g
- Cholesterol 5.08385416666667 mg
- Fat 7.75699687499317 g
- Fiber 2.95913328173884 g
- Protein 4.138268958326 g
- Saturated Fat 2.10037874999823 g
- Serving Size 1 1 Serving (161g)
- Sodium 124.526333333323 mg
- Sugar 31.9942121348849 g
- Trans Fat 0.508445708332206 g
- Calories 224 calories
Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender. Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque. Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil. cover; reduce heat and simmer 20-25 minutes or until rice is tender and all liquid is absorbed. Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving. NOTES: I have also made this with peeled, seeded, diced tomatoes instead of avocado. Source: Internet Cooking Conference Courtesy of: Joann Pierce
